This recipe is my go-to when I want a simple yet impressive vegetarian meal. It's perfect for a weeknight dinner or a special occasion. I remember my friend Sarah, she raved about this and tried to make it last year, but she burnt the butter, poor thing! You will not do that because I will show you how to prevent such culinary catastrophes.
The combination of the tender cauliflower steaks, the nutty brown butter, and the fragrant sage creates a symphony of flavors. It's a dish that's surprisingly easy to make, but tastes like it came from a fancy restaurant. Honestly, when you see this masterpiece you have created you’ll be so proud of yourself. Even I get a bit emotional sometimes.
Required Equipments
- Large skillet
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Tongs
Pan-Seared-Cauliflower-Steaks-with-Brown-Butter-and-Sage
These pan-seared cauliflower steaks are elevated to new heights with a rich brown butter and sage sauce. It’s a simple, delicious, and impressive vegetarian dish that's perfect for any occasion.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, preheat your oven to 200°C (400°F). This will keep the cauliflower steaks warm while you make the sauce, preventing them from getting cold.
- Now, let's prep the cauliflower. Cut the head into 1-inch thick steaks. Make sure they’re fairly even in thickness for even cooking. You know, I once tried to make them all wonky shapes and it was a disaster-- my perfectionist streak really showed. Use a sharp knife, for goodness sake!
- Season generously with salt and pepper. Don't be shy! A good seasoning is half the battle. I like to use freshly ground black pepper—so much better than the pre-ground stuff.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil—I always use extra virgin—and let it get nice and hot.
- Carefully place the cauliflower steaks in the hot skillet. Sear for 4-5 minutes per side, until they are golden brown and slightly charred. This takes patience, but it makes all the difference to the flavor. If they’re sticking, you can use a spatula to gently loosen them from the pan.
- Once seared, transfer the cauliflower steaks to a baking sheet and pop them into the preheated oven to keep warm while you make the sauce.
- Now for the magic: the brown butter and sage sauce. Melt 4 tablespoons of unsalted butter in the same skillet over medium heat. Keep a close eye on it; this part requires attention. Stir frequently. You'll know it's browning when the butter turns a light golden brown and has a nutty aroma. This bit is super important. Don't burn it!
- Add 1/4 cup of fresh sage leaves to the browned butter. Cook for about 30 seconds until fragrant, stirring constantly.
- Remove the skillet from the heat. Season the sauce with salt and pepper to taste.
- To serve, arrange the cauliflower steaks on plates. Spoon the delicious brown butter and sage sauce generously over each steak. I like to add a sprinkle of flaky sea salt on top, just to give it some extra oomph. And there you have it!
📝 Notes
- For extra flavor, add a pinch of red pepper flakes to the brown butter sauce.
- Feel free to use other herbs, such as thyme or rosemary, in place of the sage.
- If you don't have fresh sage, you can use 1 teaspoon of dried sage instead of 1/4 cup of fresh sage. But, you know, fresh is always best
🍎 Nutrition
Calories: 350 kcal
Protein: 10g
Fat: 25g
Carbohydrates: 20g
Fiber: 5g
Calcium: 20 mg
